This is a great "go to" recipe for shredded beef with tons of uses.
Great served as is over some pepper jack cheesy mashed potatoes or polenta,
or shred it for quesadillas, enchiladas, tacos, burritos, etc.
Now don't get me wrong when I say this. The beef is excellent, but I
gotta tell you. For me, the Green Chile Sauce stole the show.
Seriously delicious, 6 ingredients including salt and pepper, and so easy.
1/4 tsp fresh cracked black pepper
4 cloves garlic, rough chop
1 1/2 tsp chipotle puree, chopped chipotle pepper in adobo
Heat 2 tbsp olive oil in a dutch oven or large pot.
Cut roast into 2 inch pieces. In a large plastic bag, mix
together flour and next 6 ingredients. Add meat and shake to coat. Let sit 5-10
Brown meat on both sides, in batches if necessary adding more oil as needed. Remove and set aside. Add onion and garlic to pot,
adding more oil if necessary. Saute 2-3 minutes; stir in tomato paste and cook
a couple minutes longer. Stir in chipotle puree and beef broth, scraping any
bits from bottom. Add back in beef and any juices. Bring to a boil; cover and
reduce to simmer. Let simmer 2 hours, stirring occasionally.
Labels: beef gravy, main dish, mexican beef